Roasted Butternut Squash Soup

1 medium butternut squash
1/2 yellow onion, chopped
1/2 apple, chopped
4 fresh sage leaves
2 tablespoons of butter
1 1/2 cups of vegetable stock
1 1/2 cups of water
1/3 cup of heavy cream
1 teaspoon of nutmeg
Salt and pepper to taste

Preheat oven to 425 F. Chop in half and seed the butternut squash. Melt one tablespoon of butter and brush onto each half of the squash. Roast for 50 minutes.

While roasting, cook the apple, onion sage and tablespoon of butter over medium heat until soft around 15 minutes. Set aside.

Once squash is baked and cooled, spoon out the squash and toss with squash with onions and apple mixture. Add broth, water, salt, pepper and nutmeg. Bring to a boil. Then turn down to medium-low heat and cook for smother 15 minutes, remove from heat and stir in heavy cream.

Pour soup into a blender and blend until you have a nice, smooth soup.

Jennifer Jevons